Sunday, August 31, 2008

Never fear, gluten-free pizza is here

Don’t be scared.

Yeast does not bite. Toss aside all those silly notions that baking with yeast is difficult. It is not. Remember to check your yeast expiry date (it is on the back of the package or jar) and store yeast in the refrigerator to keep it fresh. It is that simple. Now reward yourself with a slice of hot slice of zza.

Brown rice flour and potato starch don’t have as much protein as wheat flour so that’s why we up the protein with the addition of dried milk, egg whites, gelatine and egg replacer. If you have been craving a pizza with a great crust-just go for it and let me know how it turns out. This recipe makes crust for 3-10” pizza’s.

1/2 cup egg whites from a carton or 4 whites from whole eggs
1/4 cup olive oil
1 tsp white wine vinegar
1 1/4 cup warm water
1 3/4 cup brown rice flour
1 1/4 cup potato starch (not flour)
1/3 cup dry buttermilk powder-dairy-free but not nut-free folks can sub ground almonds or diary and nut-free girls can use same amount of flax meal
1 tbsp each: xanthan gum & egg replacer
1 tsp each: salt & gelatine
2 tbsp sugar
1 package (2 1/2 tsp) Quick rise yeast

1. Combine the egg whites, oil, vinegar and water in the bowl of a stand mixer fitted with a paddle or bowl if you are mixing by hand.
2. Mix together remaining ingredients in another bowl.
3. Gradually combine the dry ingredients into the wet on low speed.
4. Increase speed to high. If you need additional water (if it is a dry day or you live in a desert climate) add one or two splashes and mix in. Mix for 2 minutes. If you are doing this by hand, start in a bowl with a big wooden spoon. The dough should look like a really thick pancake batter
5. Divide dough into 3 equal portions. On a silicone mat* (or parchment sprayed with a little oil) lined sheet pans, use plastic wrap laid over the dough and pat it out into a 10” diameter disk.
6. Let rise 15-20 minutes (no fear here-we are not looking for height). Pre-bake bases for 10 minutes then top with sauce and your favourite pizza toppings and bake for 10-12 minutes until bubbling and the cheese has melted and browned. You can do the second baking directly on the oven racks if you wish.

I dressed our pizza with tomato sauce, prosciutto, Asiago cheese and then topped the baked zza with baby Arugula. Yum

Only cooking for one? Pre-bake the remaining two crusts wrap and freeze for a quick person pizza dinner.

Silicone mats used in baking to provide a nonstick surface without fat or parchment paper. Silicone mats contain a glass weave that reinforces the silicone. Silpat is a popular French brand that comes in a variety of sizes to fit all pan shapes.

****** I got an e-mail last week from a reader and fellow blogger Kelly who writes over at Dash of Chaos. Kelly is an independent rep for Epicure Selections which offers a huge variety of spices and dips that are 99% gluten-free. If you're looking to spice up your pizza or anything else in your kitchen check out her web site - ********

1 comment:

Anonymous said...

i like how you top the pizza with arugula. that's really neat.